Payasam Recipe Semiya Hotel: Best Payasam Recipe With
Payasam Recipe With Semiya Hotel Style Cooking Easy Steps
Payasam Recipe With Semiya Hotel Style Cooking Easy Steps brings you the rich, creamy South Indian classic you’ve always wanted to make at home. This “hotel-style” semiya payasam is comforting, not too sweet, and perfect after any meal or for festivals and celebrations. As the name suggests, it uses simple ingredients like vermicelli, whole milk, sugar, cardamom and ghee to create a dessert that tastes close to what you’d find at Indian restaurants and celebrations. For more details, check the hotel booking.
Wondering what makes payasam special? It’s essentially a type of kheer — a pudding dessert from the Indian subcontinent — but with semiya (vermicelli) instead of rice.
Recipe Card
| Prep Time | 10 mins |
|---|---|
| Cook Time | 25 mins |
| Total Time | 35 mins |
| Servings | 4 people |
| Difficulty | Easy |
Ingredients
- 75 g roasted wheat semiya (vermicelli) – ~½ cup (use quality vermicelli for best texture)
- 4 cups full-fat milk (whole milk)
- ¼ cup granulated white sugar (adjust to taste)
- 3 tbsp ghee (clarified butter)
- 10–12 cashew nuts (chopped)
- 10–12 almonds (chopped)
- ¼ cup raisins (sultanas)
- ½ tsp cardamom powder
- Extra milk to adjust consistency (optional)
Step-By-Step Instructions
1. Prep Work (2 minutes)
Keep all ingredients measured and ready. Chop your nuts and keep raisins separate. This ensures smooth cooking without interruptions. Understanding Payasam Recipe Semiya Hotel is essential.
2. Roast Nuts and Seeds (5 minutes)
Heat 1 tbsp of ghee in a heavy bottom pan over medium flame. Add the cashew nuts and almonds, roast until they turn light golden brown (about 2–3 minutes). Transfer them to a plate. Next, add raisins to the same pan and fry until they fluff up (about 1–2 minutes). Remove and keep aside.
3. Roast Semiya (3 minutes)
Add 2 tbsp ghee to the pan. Add the roasted semiya and continuously stir on medium-low flame until it becomes fragrant and turns a shade darker (about 3 minutes). Do not burn it; gentle browning enhances the aroma.
4. Cook Semiya With Milk (10 minutes)
Pour 4 cups of whole milk into the pan. Turn heat to medium. Stir once or twice and bring the milk to a simmer. Let the semiya cook and soften in the milk. This typically takes 8–10 minutes. Stir occasionally so the semiya doesn’t stick to the bottom. This relates to Payasam Recipe Semiya Hotel.
5. Sweeten Payasam (3 minutes)
Once the semiya has softened, add the sugar and cardamom powder. Mix well and continue to cook for another 2–3 minutes until the sugar dissolves and the milk thickens slightly. You can taste and adjust sweetness at this stage.
6. Final Touch (2 minutes)
Add the roasted nuts and raisins back into the payasam. Give a gentle stir to incorporate the crunchy texture and warm flavors. Turn off the flame.
7. Serve Hot Or Chilled
This payasam tastes divine both hot and chilled. If it thickens on standing, add a splash of warm milk to restore the perfect creamy texture. Learn more about Payasam Recipe Semiya Hotel.
Pro Tips From Personal Cooking Experience
When I visited a popular South Indian restaurant in Chennai, I observed that the chef always used roasted semiya for extra aroma and a slightly nutty flavor. That small step makes your payasam taste richer — just like at a hotel.
- Use whole milk for the creamiest texture. Skimmed milk will make it less rich.
- Add sugar after the semiya is fully cooked. Adding it early can interrupt the cooking and make the semiya mushy.
- Ghee enhances the fragrance and gives that signature “hotel style” finish — don’t skip it!
- If you like a hint of luxury, soak a few saffron strands in warm milk and add them while simmering.
Chef’s Notes
Substitutions
- If you prefer a healthier version, you can use jaggery instead of sugar; add it after the semiya is softened.
- Non-dairy milk like almond or coconut milk can be used but will change the flavor profile slightly.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 2–3 days. The payasam thickens as it cools — add hot milk and reheat gently when serving.
Nutritional Information (Approx. Per Serving)
| Calories | ≈250–300 kcal |
|---|---|
| Carbohydrates | 40–45 g |
| Protein | 6–8 g |
| Fat | 8–10 g |
| Fiber | 1–2 g |
| Calcium | ≈150–200 mg |
These are approximate values based on standard semiya payasam nutritional data. This relates to payasam recipe semiya hotel.
Frequently Asked Questions
Can I Make Payasam Without Roasting Semiya?
Yes, but roasting semiya before cooking brings out extra flavor and makes the texture more consistent.
What Milk Is Best For Payasam?
Full-fat whole milk gives the richest hotel-style texture. Skimmed or plant-based milk will work but with different richness.
Can I Add Sago (Sabudana)?
If you like the texture, you can add soaked sago while the semiya is cooking. This gives extra body, similar to festival payasam versions. This relates to payasam recipe semiya hotel.
About Payasam And Its Cultural Significance
Payasam is a traditional Indian sweet dessert tied deeply to festivals and family dinners. It’s especially popular in South India during festivals like Pongal and Onam, where creamy payasam is offered in temples and homes alike. For context on similar traditional desserts, you can read about kheer — the broader category of pudding desserts across India — on Wikipedia.
